Stir through the turmeric, cumin seeds and season with salt and pepper.

In a frying pan, melt the coconut oil on quite a high heat and place heaped spoonfuls of the potato mix into the pan (you can probably cook about 3 or 4 at a time). Flatten them out into patties using a spatula.

Once they have cooked on one side turn the hash browns over, the cooked side should stick together. Once they are done, put them on a dish and keep them warm under the grill as you cook the rest of the mixture.

Thinly slice the onion, melt the coconut oil in a saucepan and slowly cook the onions. Add the beans and spices to the pan along with the tomatoes.

Slowly bring them to the boil and then simmer gently for 15-20 minutes. Add the tabasco and some chilli powder.

In another pan, add the chard and cover with boiling water. Simmer for 5 minutes until wilted, then drain any excess water.

Weekends aren’t always those lazy, foodies filled ones we see. But, I’m definitely going to try and slow them down somewhat and make them more enjoyable.

3 tbsps melted butter (or coconut oil for a dairy-free version; regular vegetable oil will not solidify so you will have thinner cookies)

1/2 tsp vanilla extract

What to do:

1. In a bowl, combine the ground almonds, flour, coconut, cacao nibs, baking powder and salt and sugar. Mix well to combine.

2. In a separate bowl, beat the egg until almost doubled in volume, frothy and pale. Add the butter and vanilla and beat again to combine.

3. Fold in the dry ingredients gently till you have a sticky dough. Cover the bowl with clingfilm and refrigerate for at least 3 hours or overnight.

4. When ready to bake, preheat the oven to 190 C and line or grease a baking tray.

5. Shape the dough into equal rounds, I got 9 cookies. Bake for 10 to 12 minutes until browned on the sides and set in the middle, but not hard. Allow to cool before eating. Source > The Desserted Girl

Wholewheat Banana Coconut Muffins (Vegan)

The Desserted Girl

Ok, so I know I endorse weeknight baking a lot. The trouble is sometimes the weeknight extends into the wee hours of the next weekday, when you really want to sleep, but the muffins take what seems like an eternity to bake and then there’s the question of how to wait up till they are cool enough to be covered so that you can avoid the nightmares of leaving food lying around open.

No, this stuff only happens to me?

Luckily, sometime in the middle of the night, the super light sleeper I married, woke up, neatly covered said muffins and I slept on. True Valentine 😀

These muffins are soft, moist, tender. Filled with bananas, strawberries and coconut. Made with wholewheat flour, coconut sugar, and a bit of olive oil.

Dairy-free, eggless, healthy fabulousness. Make sure you use very, very ripe bananas because they help sweeten the muffins. Coconut sugar does too, but on the whole, these are just barely sweet.

Strangely, even with all the various forms of coconut in there, the muffins are not overly coconut-y. Just the perfect tropical treat 😛

If making the apple sauce from scratch, peel and finely dice 2 small apples and place in a small saucepan with 3-4 tbsp water. Cook on a medium heat for around 15 minutes and stir regularly, adding a little extra water if necessary until the apple has broken down and you have a good consistency.

Whisk the ground flax seed and water together with a fork in a small bowl and set aside.

Grind 125g oats in a food processor for a few minutes until you have a fine flour.

Mix together the ground oats and remaining dry ingredients in a large bowl.

Put a large frying pan on to a high heat so you’re ready to start frying straight away.

Make a well in the dry ingredients and add in the flax mixture, milk and 1/4 cup of apple sauce, leaving the remaining for topping. Mix together until just combined.

Add 1 tsp coconut oil to the pan, then spoon in just under 1/2 cup of the batter. You should be able to fit 3 pancakes the pan at a time. Fry for a few minutes until they start to brown and then flip using a spatula and fry for another couple of minutes until brown.